The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1887-02-23
Eonr Sonns.

Helen CampDell says IN Jne Omana
Bell. Here are four rules for four soups,
each one favorous, nourishing, satlsfac-
tory, yet not an ounce of meat required
in either. They have been made for
years, are instantly adopted when once
tested, and yet, somehow, though they
have been included in cook books and
been taught in cooking schools, they are
still unknown to the average house
keeper.
TOMATO SoUP.-One quart can, or
twelve fresh tomatoes; two small on
ions; one small carrot; half a small
turnip; some sprigs of parsley; one
Glove; one quart of boiling water; all
cut fine and boiled one hour. AS the
wat(r boils away add more, so that the
quantity may remain the same. Put
through sieve; return to fire and sea-
son with one even tablespoonful each
of salt and sugar and saltspoonful of
pepper. Cream a tablespoonful of but
ter with two of -four, adding hot soup
until it pours easily. Pour into the
soup; boil five minutes and serve with
toasted crackers or dice of fried bread
SALMON SOUP, OR PUREE OF SALMON.
- One small can, or apound of salmon,
freed from all skin, bones, etc. One
quart of milk; one teaspoonful of butter
and two of -four; one teaspoonful of salt
and saltspoonful of pepper. Put over
the milk in double boiler, and when it
boils add seasoning and the butter and
| flour, which have been creamed together
and thinned by half cup of boiling
water. Run through sieve with potato
masher, return to fire for a minute and
serve very hot. A small portion of the
salmon will remain in the sieve. and
makes a nice breakfast dish by adding
an equal amount of mashed potato, OF
of cracker or bread crumbs, making in
small cakes and frying brown. Moisten
them in mixing with little of the
soup.
PoTATo Sour Six large or ten medi.
um size potatoes; one quart of milk
half an onion minced; one stalk of eel
cry or teaspoonful of celery salt one
tablespoonful of -four; one teaspoonful
of salt; one saltspoon of pepper; one
tablespoonful of butter. Wash and pee
potatoes, let them lie in water half an
hour or so, and then boil till soft. In
the meantime boil the milk in double
boiler with the onion and seasoning.
Mash the potatoes after the water has
been drained off and add to the milk.
Put through a sieve and return to sauce.
pan. Melt the tablespoonful of butter,
and when it bubbles add the flour; stii
a moment and pour into the soup hot
should the soup seem too thick, add q
cup of hot milk or water. This may be
varied by using tablespoonful o.
chopped parsley instead of celery, and
two eggs may be beaten light and
added
BEAN SoUP.-One quart of any kind oi
dried beans soaked over night, three
quarts of cold water, three onions, one
laIge spoonful of butter or beef drip
pings, half carrot, one tablespoonful o.
salt, quarter of a saltspoonful of red pep,
per, a stalk of celery or a saltspoonful OF
celery salt. Cut up the onions and brown
them In the butter or drippings; then
put all ingredients over the fire together
and boil very slowly five or six hours
Run all through coarse sieve; return tC
fire, and if there is any separation of the
bean from the liquid add one tablespoon
full Of corn-starch or flour dissolved in
little water and boil for a minute. A
Glove or two is often boiled with the
beans, and a cup of milk or cream en-
riches the soup. A can OF tomato added
makes another change, and a little porl
can always be used if desired, while thu
remains Of baked beans make an excel
| lent sOuD